Lamb Ragù Lasagna (Lasagne con Ragù di Agnello)
Category: Main Course
Servings: 6
Lasagna, the ultimate comfort food, gets an exciting twist with this rich and flavorful lamb ragù. This dish is perfect for those who crave the deep, savory taste of slow-cooked lamb, paired with creamy béchamel and melted provola cheese. A glass of red wine adds depth to the sauce, while fresh rosemary and sage infuse it with aromatic herby goodness. With layers of egg lasagna sheets, cheesy provola, and a hearty lamb ragù, this lasagna is an unforgettable feast.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Egg Lasagna Sheets | 500g |
| Lamb | 800g |
| Ripe Tomatoes | 800g |
| Provola Cheese | 300g |
| Red Wine | 200ml |
| White Onion | 1 |
| Garlic Clove | 1 |
| Fresh Rosemary | 1 sprig |
| Fresh Sage | 4 leaves |
| Bay Leaves | 2 |
| Extra Virgin Olive Oil | As needed |
| Black Pepper | To taste |
| Fine Salt | To taste |
| Whole Milk | 750ml |
| All-Purpose Flour | 70g |
| Pecorino Cheese | 60g |
| Butter | 60g |
Instructions:
Step 1: Prepare the Lamb Ragù
Start by trimming any excess fat from the lamb. Cut the meat into small cubes and place it in a bowl. Drizzle the olive oil over the lamb and add finely chopped rosemary, sage, and garlic. Mix everything well to marinate the lamb pieces. In a large pan, heat a little olive oil and sauté the marinated lamb cubes for about 10 minutes until they are browned on all sides.
Step 2: Cook the Lamb
Once the lamb is browned, pour in the red wine to deglaze the pan, allowing it to reduce slightly. Add salt, pepper, and bay leaves to the pan. Cover and simmer the lamb ragù for at least one hour, stirring occasionally, until the meat is tender and the flavors are well developed. While the lamb cooks, prepare the béchamel sauce.
Step 3: Make the Béchamel Sauce
In a small saucepan, heat the whole milk over low heat until warmed. In another saucepan, melt the butter over medium heat. Once the butter is melted, add the flour and whisk continuously to create a roux. Let the mixture cook for a minute or two to remove the raw flour taste. Gradually add the warmed milk, whisking constantly to avoid lumps. Continue cooking the sauce until it thickens to a creamy consistency.
Step 4: Assemble the Lasagna
Preheat your oven to 180°C (350°F). Grease a 30×20 cm (12×8 inches) rectangular baking dish with olive oil. Start by spreading a layer of béchamel sauce on the bottom of the dish. Then, add a layer of lasagna sheets, followed by a generous amount of lamb ragù, cubed provola cheese, and a sprinkle of grated Pecorino cheese. Repeat the layers until all the ingredients are used, finishing with a final layer of ragù and béchamel sauce.
Step 5: Bake and Serve
Cover the lasagna with aluminum foil and bake in the preheated oven for about 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbling. Let the lasagna rest for a few minutes before serving. This will allow the layers to set and make slicing easier.
Serve the lamb ragù lasagna warm, garnished with fresh herbs, and enjoy a rich, comforting meal that is perfect for any occasion!
This Lamb Ragù Lasagna is an elevated twist on the traditional recipe, combining rich lamb, creamy béchamel, and fragrant herbs to create a memorable dish. Whether for a family dinner or a special occasion, this recipe will be a hit with everyone at the table!
